Influences of UV-C radiation on quality, antioxidant and disease control in ‘Nam Dok Mai Sithong’ mangoes during low temperature storage

Mango fruit is highly perishable and prone to rapid quality deterioration and fungal decay during storage, particularly anthracnose caused by Colletotrichum gloeosporioides . Chemical fungicides used for postharvest control raise environmental and safety concerns, highlighting the need for safer, sustainable alternatives. Ultraviolet-C (UV-C) irradiation is an emerging non-chemical approach for enhancing postharvest quality and disease resistance in fresh produce. This study investigated the effects of different UV-C exposure at 0, 2.47, 4.93, and 7.37 kJ·m⁻² on the quality attributes, disease suppression, and antioxidant properties of ‘Nam Dok Mai Sithong’ mangoes stored at 15 ± 2 °C for 21 days. UV-C treatments significantly reduced weight loss, maintained firmness, and delayed peel color changes compared to the untreated control with 2.47 and 4.93 kJ·m⁻² showing the greatest efficacy. UV-C irradiation also suppressed anthracnose ( Colletotrichum gloeosporioides ) development, resulting in lower disease severity. Antioxidant capacity, evaluated by DPPH and ABTS assays, demonstrated dose- and time-dependent responses: DPPH activity declined progressively, while ABTS activity fluctuated, particularly under moderate UV-C doses during early storage. Pearson’s correlation analysis revealed significant relationships between firmness, respiration rate, peel color indices, and antioxidant-related parameters, suggesting that UV-C irradiation modulates multiple physiological processes. Overall, these findings highlight that UV-C treatment is a promising eco-friendly postharvest strategy to improve disease resistance and preserve fruit quality of mangoes.